ACKNOWLEDGEMEN

T
I would like to express my immense
gratitude to our chemistry
teacher.Mr.SATYAPAL SIR for the help
and guidance he provided for completing
the investigatory project.
I also thank my parents who gave there
ideas and inputs in making this Project
along with the person who provided
the fresh milk of different animals.
Most of all i thank our principal sir,For
providing us the facilities and opportunity
to do this project.
Lastly.Iwould like to thank all others who
have rendered their hearted Support in
the succesful completion of this project.
SEEMA TOPPO

INDEX
1.
2.
3.
4.
5.
6.
7.
8.

Introduction
Aim
Requirement
Theory
Procedure
Observations
Conclusions
BIBLIOGRAPHY

Introduction

Milk is a complete diet

as it contains in its Minerals,
Vitamins Proteins, Carbohydrates,
Fats And Water. Average
composition of milk from different
sources is given below:

Sou Wate Mine

rce
r
ral
of
(%) (%)
mil
k

Prote Fats Carbohy

in
(%) drates
(%)
(%)

Co
w

87.1

0.7

3.4

3.9

4.9

Go
at

87.0

0.7

3.3

4.2

4.8

She 82.6
ep

0.9

5.5

6.5

4.5

Caesin is a major protein

constituent in milk & is a mixed
phosphor-protein. Casein has
isoelectric pH of about 4.7 and can be

easily separated around this

isoelectric pH. It readily dissolves in
dilute acids and alkalies.
Casein is present in milk as calcium
caseinate in the form of micelles.
These micelles have negative charge
and on adding acid to milk the
negative charges are neutralized.
Ca2+-Caesinate +2CH3COOH(aq)---
Caesin+(CH3COO)2Ca

AIM
To study the quantity of Casein
in different samples of milk.

REQUIREMENTS
Beakers (250 ml)
Filter-paper
Glass rod
Weight box
Filtration flask
Buchner funnel
Test tubes
Porcelain dish
Different samples of milk
1 % acetic acid solution
Ammonium sulphate solution

Theory
Natural milk is an opaque white
fluid Secreted by the mammary

glands of Female mammal . The

main constituents of natural milk
are Protein, Carbohydrate,
Mineral Vitamins,Fats and Water
and is a complete balanced diet .
Fresh milk is sweetish in taste.
However , when it is kept for long
time at a temperature of 5 degree
it become sour because of
bacteria present in air . These
bacteria convert lactose of milk
into lactic acid which is sour in
taste.
In acidic condition casein of milk
starts separating out as a
precipitate. When the acidity in
milk is sufficient and temperature
is around 36 degree, it forms
semi-solid mass, called curd.

PROCEDURE

1. A clean dry beaker has been

taken, followed by
putting 20
ml of cows milk into it and adding
20 ml of saturated ammonium
sulphate solution slowly and with
stirring. Fat along with Caesin was
precipitate out.
2. The solution was filtered and
transferred the precipitates in
another beaker. Added about 30 ml
of water to the precipitate. Only
Caesin dissolves in water forming
milky solution leaving fat
undissolved.
3. The milky solution was heated to
about 40oC and add 1% acetic acid
solution drop-wise, when casein got
precipitated.
4. Filtered the precipitate, washed
with water
and the precipitate was allowed
to dry.
5. Weighed the dry solid mass in a
previously
weighed watch glass.

6. The experiment was repeated

with other samples of milk.

OBSERVATIONS
Volume of milk taken in each case =
20 ml
Name of
milk
Cow milk

% of
casein
2.5-

3.6
Goat milk

2.53.3

Sheep
milk

4.34.6

CONCLUSION
Different samples of milk
contains different
percentage of casein.

BIBLIOGRAPHY
NCERT CLASS 12 CHEMISTRY
BOOK
NCERT LAB MANUAL
WIKIPEDIA-THE FREE
ENCYCLOPEDIA

CERTIFICATE
This is to certify that this project is
submitted by SEEMA TOPPO to
chemistry department RTC +2 HIGH
SCHOOL,RANCHI was carrid out by her
under the guidance and supervision of
MR. SATYAPAL SIR during acadmic
session 2016-17.

NAME: SEEMA TOPPO

CLASS: 12TH

ROLL NO:

DATE:
INTERENAL EXAMINER : . .. .. .. .. ..
EXTERNAL EXAMINER : . .. .. .. .. ..

DECLARATION
We hereby declare that the project work
entitled To study the quantity of
Casein in different samples of milk
submitted to the RTC +2 HIGH
SCHOOL,RANCHI is a record of original
work done by me, except for quotations
and summaries which have been duly
acknowledged, under guidance of MR.
SATYAPAL SIR. The project has not
been accepted for any credits based on
investigatory projects previously.